How to make it

  • Place a large pot of water on the stove and bring to a boil.
  • Wash, peel and cut your potatoes. First cut in half length-wise, then into chunks. Cutting them into chunks will help to cook the potatoes at a speedier rate. Place into the boiling water (need enough water to cover the potatoes) and add 2 cloves of garlic per potato. You will boil for about 40 minutes – or until you can stab the potato with a knife and the chunk slides right off the knife. Do NOT add salt to the water at this point.
  • Once the potatoes are finished, drain the water and mash them. You can mash them using a Foley Food Mill, a masher or beaters.
  • Bring the mashed potatoes back to the stove top and reheat on medium heat. Add in heavy whipping cream and butter. You want the potatoes to be weeping – have a creamy consistency. This is not an exact science so just taste as you add the butter and cream to get it exactly as you like it.
  • Finally, add your salt. Serve and enjoy!

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